Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Khouryieh, H A ^a   Herald, T J ^a   Aramouni, F ^a   Bean, S ^b   Alavi, S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Deacetylation; Dilute solutions; Intrinsic viscosity; Viscoelastic properties; Xanthan guar mixtures

Indexed keywords

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; GALACTAN; GUAR GUM; MANNAN; PLANT GUM; XANTHAN;

ACETYLATION; ARTICLE; CHEMISTRY; DRUG POTENTIATION; ELASTICITY; FLOW KINETICS; GEL; VISCOSITY;

ACETYLATION; DRUG SYNERGISM; ELASTICITY; FOOD ADDITIVES; GALACTANS; GELS; MANNANS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA;

EID: 34147155928     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00287.x     Document Type: Article

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